Muhammara (red pepper & walnut dip)

recipe Detail


Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads


- 2 red bell peppers

- 1/2 cup walnuts

- 2 cloves of garlic

- 1 tablespoon olive oil

- 1 teaspoon paprika

- 1 teaspoon cumin

- Salt and pepper, to taste

- Dried chili flakes (optional)

- 1/4 cup water


1. Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds and white membranes. Place them on a baking sheet, cut side down.


2. Roast the red peppers in the oven for 20-25 minutes, until the skin is charred and the peppers are soft.


3. While the peppers are roasting, place the walnuts in a small pan and toast them over medium heat for 3-4 minutes, until they are lightly browned and fragrant. Remove from heat and set aside.


4. In a food processor, add the roasted red peppers, toasted walnuts, garlic cloves, olive oil, paprika, cumin, salt, and pepper. If you like your dip spicy, you can also add some dried chili flakes at this point.


5. Pulse the ingredients until they are well combined, scraping down the sides of the bowl as needed.


6. With the food processor running, slowly add the water in a steady stream until the dip reaches your desired consistency. If you want a thicker dip, you can skip adding the water altogether.


7. Taste the dip and adjust the seasonings to your liking. You can add more salt, pepper, or spices if needed.


8. Transfer the muhammara to a serving bowl and drizzle with a little bit of olive oil for garnish.


9. Serve with pita bread, crackers, vegetables, or use as a spread on sandwiches or wraps.


Enjoy your delicious homemade muhammara dip!

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